Preheat the oven to 180°C/350°F; butter twelve ½ cup (120ml) capacity muffin pans.
Place the butter, caster sugar and vanilla in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs, beating well. Sift the flour, almond meal and baking powder over the butter mixture and mix in low speed to combine. Fold through the milk. Spoon the mixture into the prepared pans and bake for 15-17 minutes or until golden and cooked when tested with a skewer. Cool on a wire rack.
To make the sugared icing, place the sugar in a bowl and gradually add the juice, mixing, until you get the desired consistency.
To serve, spoon the sugared icing over the cakes – do it as close to serving time as possible.

Thank you so much for sharing this recipe! I made it as an Easter dessert and finally got around to posting the results on my blog. I'd do a couple things differently next time, but that's only because I did them wrong this time--and there'll definitely be a next time! They were delicious! Thanks again :)